So it turns out, there’s a first time for everything. This month, while visiting my mom, I suggested we make a pie. Happy to oblige and feed her grandkids as grandmothers do, she said she’d make a particular crust with a particular technique.
“Or,” I said, “We could just buy a Tenderflake Pie Crust and use that!”
She protested and insisted she could make her own – in her 74 years I can’t imagine how many pie crusts my mom has made. This time, however, I wanted to show her that there were easier ways to do things in life, while still making tasty food, and that she didn’t always have to take the hard way just because it’s what she’s always done. I think it helped that my sister has been using Tenderflake Pie Crust and Tart Shells for years, so it wasn’t just her crazy youngest child making the suggestion.
And so, she set to make a blueberry pie using Tenderflake Pie Crust, unsure if it could really taste as good as her made-from-scratch crust.
I’m going to say that’s mostly flour and you’re going to believe me. Calorie free too!
My mom was happy to learn that she could still create her own pie top, with the design she’s been doing for decades.
And, she commented that she was able to still able to flute the pie crust. I think I was starting to win the argument.
Then, once the pie was fully baked, it came down to the final judgement. Was Tenderflake a suitable substitute for my mom’s homemade from-scratch pie crust? According to her, at 74 years of age, yes Tenderflake did bake well and taste great. Now, I can’t say it was better than my mom’s homemade because I enjoy her cabbage rolls and perogies too and don’t want to be banished from her freezer forever.
However, if my mom can make a delicious blueberry pie with Tenderflake Pie Crust and admit she’d serve it – saving the time prepping from scratch not to mention the strain on her hands and giving her more time for the grandkids – it’s a win for us all. You can find more great recipes at tenderflake.ca and keep up to date on new promotions (and coupons!) both on Twitter and Facebook!
- 1 box Tenderflake Pie Crusts (there's 2 per box)
- 3 cups blueberries
- ¾ cup sugar
- ¼ cup flour
- 1 tsp lemon juice
- Remove one pie crust from the plate and set aside.
- Combine sugar and flour, then blend with the blueberries.
- Pour into the plated pie shell and sprinkle with lemon juice.
- Top with second pie crust, design and flute as you wish.
- Bake in 425 oven for 10 minutes and 350 oven for 45-50 minutes.
- Serve warm.